Difference between revisions of "Tarte au citron"
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==Directions== | ==Directions== | ||
# Preheat an oven to | # Preheat an oven to 350 °F. | ||
# Combine the crust ingredients (they can be blended easily in a cuisineart). Don't overwork the dough. | # Combine the crust ingredients (they can be blended easily in a cuisineart). Don't overwork the dough. | ||
# Spread/pat the dough thickly onto the bottom of a tart form or a 9" springform up 1" on the sides. | # Spread/pat the dough thickly onto the bottom of a tart form or a 9" springform up 1" on the sides. | ||
| Line 26: | Line 26: | ||
# At the last minute add the melted butter and mix well. | # At the last minute add the melted butter and mix well. | ||
# Spread evenly over dough. | # Spread evenly over dough. | ||
# Bake for around | # Bake for around 25 minutes, until set. | ||
==Notes== | ==Notes== | ||
Latest revision as of 11:51, 9 October 2022
Ingredients
Crust
- 1 Cup flour
- 1/4 tsp. salt
- 2 tbsp. sugar
- 1/2 Cup butter
- 1 tbsp. vinegar
Filling
- 100 g sugar
- 1 egg
- juice of one or two lemons
- 70 g butter, melted
Directions
- Preheat an oven to 350 °F.
- Combine the crust ingredients (they can be blended easily in a cuisineart). Don't overwork the dough.
- Spread/pat the dough thickly onto the bottom of a tart form or a 9" springform up 1" on the sides.
- Combine the sugar and egg.
- Add the lemon juice.
- At the last minute add the melted butter and mix well.
- Spread evenly over dough.
- Bake for around 25 minutes, until set.
Notes
From Odette by way of Martina
